Fast Peppered Beef Wraps

Nutrition per serve

Ingredients

• 1pcs red onion
• 1bunch parsley
• 2g dried oregano
• 1pcs tomato
• 300g beef stir-fry
• 10g pepper and garlic seasoning
• 6pcs flour tortillas
• 50g aioli mayonnaise
• 50g baby spinach leaves
• 15ml red or white wine vinegar
• 15ml extra virgin olive oil
• 20g butter
• 1pcs olive oil

Method

1. Step 1 — Prep ingredients
   Finely chop the onion and parsley, including the parsley stems.
2. Step 2 — Make chimichurri
   Put 1½ tsp dried oregano*, 1 tbs red wine vinegar and 1 tbs extra virgin olive oil in a large bowl. Add the onion and parsley and season with salt and pepper.
3. Step 3 — Prep tomato
   Cut the tomato into thin wedges, add to the chimichurri and stir to combine.
4. Step 4 — Cook beef
   Separate the beef stir-fry. Heat 20g butter in a large frypan over medium-high heat. Stir-fry the beef for 1-2 mins until browned (beef stir-fry is best with fast cooking; get the pan hot and stick to the short cooking time). Add 3 tsp pepper and garlic seasoning (reduce the seasoning for a milder pepper kick) and cook, stirring, for 1 min or until fragrant. Remove from the pan.
5. Step 5 — Warm tortillas
   Heat a drizzle of olive oil in the same pan over high heat. Warm the tortillas, in batches, for 30 secs each side or until heated through and golden.
6. Step 6 — Get ready to serve
   Spread the tortillas with the aioli and divide among plates. Fill with the spinach, beef and chimichurri tomato to serve.

Allergens

Sulphites, Milk, Gluten, Sesame, Soy, Wheat, Egg